• Direct daily operations, ensuring administrative and planning needs are met.
• Delegate responsibilities clearly and manage food and beverage operations effectively.
• Collaborate with chefs and managers to design attractive menu specials.
• Implement cost controls for food, beverage, and labor to achieve budgetary goals.
• Train and support restaurant managers to meet quality standards and financial objectives.
• Monitor customer satisfaction, resolve complaints, and continuously improve guest experiences.
• Ensure compliance with company policies, local/state/federal regulations, and health standards.
• Recruit, train, and develop team members, with a focus on continuous education and daily pre-meal training.
• Maintain impeccable standards for cleanliness, presentation, and curbside appeal.
• Use software tools (Word, Excel, Publisher, PowerPoint, Outlook) to manage operations effectively.
• Build strong relationships with customers through regular engagement and personalized gestures like thank-you notes for events and catering orders.

Additional Responsibilities

• Assist in the development of annual budgets and financial operating plans.
• Support health and safety standards by performing general cleaning tasks as needed.
• Step in to perform supervised roles during peak times.
• Lead by example with a positive attitude, inspiring the team to meet and exceed expectations
• Adhere to payroll policies and ensure compliance with company procedures.
• Demonstrate a strong understanding of safety procedures to maintain a safe environment.
• Report unusual occurrences or guest concerns to the Director of Food and Beverage.
• Uphold all regulations and guidelines outlined in the Associate Handbook.